Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, tomato soup with basil 2.0 instant pot ip. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a If you're jonesin' for a creamy tomato soup, I'll include a few dairy options for ya too. We've tried this scrumptious soup with cream and also with.
Tomato soup with basil 2.0 instant pot ip is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Tomato soup with basil 2.0 instant pot ip is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook tomato soup with basil 2.0 instant pot ip using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tomato soup with basil 2.0 instant pot ip:
- Take olive oil
- Prepare small yellow onion diced
- Make ready celery stalks diced with leaves
- Get red pepper diced, seeds and membrane removed
- Make ready baby carrots diced
- Get garlic minced
- Take chicken or vegetable broth
- Take kosher salt
- Take fresh basil chopped
- Prepare Fresh ground pepper
- Prepare can diced tomatoes
- Get sherry
- Make ready water
- Make ready tomato paste
- Get heavy whipping cream
- Make ready Garnishes: Shredded mild cheddar cheese, croutons
Making tomato basil soup from scratch in your instant pot pressure cooker is a total. Skinnytaste > Instant Pot Recipes > Instant Pot Tomato Basil Soup. This soup is adapted from my Slow Cooker Tomato Soup recipe which I changed up a little to make it work in the Instant Pot. I also changed the method and ingredients slightly so if you notice the nutritional info is different, that is why.
Instructions to make Tomato soup with basil 2.0 instant pot ip:
- Turn on instant pot to saute high. When hot add olive oil and onions, carrots, red pepper, and celery. Cook about 10 minutes stirring frequently. Add garlic cook for another minute.
- Add broth, sherry, tomatoes with juice, salt, half the basil, water, and tomato paste. Stir to combine making sure there is no bits on the bottom of pot.
- Seal pressure cooker and cook at manual (high pressure) for 5 minutes. Then quick release the pressure.
- After removing lid use a immersion blender to mix and puree till smooth. Or puree in blender in batches.
- Stir in heavy whipping cream.
- Ladle into bowls and top with croutons, cheddar cheese, and basil.
- Enjoy!
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